Chocolate Cupcakes

Chocolate Cupcakes

The main star of today’s Great (Bio)Cheese Swap has been highly anticipated on supermarket shelves, for its high level of versatility. Our BioCreamy is the perfect cream cheese simulant, able to be used in both savoury and sweet forms.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

cooling time 10 minutes mins

Total Time 1 hour hr

Course Dessert

Servings 11

Ingredients

  

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• 1/2 cup dairy-free milk
• 3/4 tsp apple cider vinegar
• 2 tbsp  flaxseed meal
• 5 tbsp water
• 1.5 tsp baking soda
• 1/3 cup sugar
• 1/3 cup maple syrup
• 1/4 cup coconut oil
• 1/4 tsp salt
• 1/2 cup cacao powder
• 1/2 cup almond meal
• 1 cup plain flour
• 1 packet Original BioCreamy

Instructions

 

• Preheat oven to 200 degrees C and line 12 cupcakes with liners. Combine dairy-free milk and vinegar, and allow to curdle.
• Add baking soda to the milk-vinegar mixture and stir. Add sugar, maple syrup, flaxseed meal, water, coconut oil and salt – whisk to combine.
• Mix in cacao powder, almond meal and plain flour. Divide batter between cupcake tins. Bake for 30-35 mins.
• Remove and allow to cool for 10 mins. Top generously with Original BioCreamy.

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